This hearty and delicious Baked Pasta and Egg Casserole is the ultimate comfort food—warm, cheesy, satisfying, and made with ingredients you probably already have on hand. Combined with a refreshing salad of cucumbers, tomatoes, boiled eggs, and a touch of mayonnaise, it offers a balanced meal that works wonderfully for brunch, lunch, or dinner.
The dish is rich in flavor and textures, from the creamy eggs and sour cream to the smoky sausage and melty cheese. Fresh vegetables like spring onions, bell peppers, and cherry tomatoes add brightness and color. It’s baked to perfection and pairs delightfully with a crunchy, vibrant salad for a wholesome finish.
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Cuisine: Central European / Family-style Casserole
Ingredients
For the Pasta Casserole:
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1 liter water (for boiling pasta)
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1 teaspoon salt (for boiling water)
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200g (7 oz) pasta of your choice (penne, fusilli, macaroni, etc.)
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4 eggs
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3 tablespoons sour cream
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½ teaspoon sweet paprika
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Salt, to taste
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3–4 spring onions, chopped
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3–4 cherry tomatoes, halved
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½ red bell pepper, chopped
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1 tablespoon butter (for greasing the dish)
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150g–200g sausage, sliced (your favorite variety)
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200g (7 oz) cheese, grated (gouda, mozzarella, cheddar, or a mix)
For the Salad:
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1 cucumber, sliced
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2–3 cherry tomatoes, halved
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½ red or yellow bell pepper, chopped
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2 boiled eggs, chopped
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1 tablespoon mayonnaise
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Salt, to taste
Step-by-Step Cooking Directions
1. Cook the pasta
In a large pot, bring 1 liter of water to a boil. Add 1 teaspoon of salt and 200g pasta. Cook according to the package directions until al dente (usually 7–9 minutes). Drain and set aside.
2. Prepare the egg mixture
In a medium bowl, beat the eggs. Add 3 tablespoons sour cream, a pinch of salt, and ½ teaspoon sweet paprika. Mix until smooth and creamy.
3. Add fresh vegetables
To the egg mixture, stir in the chopped spring onions, halved cherry tomatoes, and diced bell pepper. This adds fresh texture and flavor to the baked pasta.
4. Assemble the casserole
Preheat the oven to 180°C (356°F). Grease a medium-sized baking dish with butter. Add the cooked pasta, sausage slices, and half of the grated cheese. Pour the egg-vegetable mixture over the top and mix lightly. Sprinkle the remaining cheese over the surface.
5. Bake the casserole
Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden and the egg is fully set. You may broil it for the last 2 minutes if you’d like a crispier cheese topping.
6. Make the salad
While the casserole is baking, prepare the salad. In a bowl, combine sliced cucumber, halved cherry tomatoes, chopped bell pepper, and diced boiled eggs. Add 1 tablespoon of mayonnaise and a pinch of salt. Mix well and chill until serving.
7. Serve
Let the casserole cool for 5 minutes before serving. Slice into squares and plate with a generous spoonful of the fresh vegetable salad.
Nutritional Information (per serving)
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Calories: 450
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Protein: 24g
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Fat: 26g
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Carbohydrates: 35g
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Fiber: 3g
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Sugar: 3g
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Sodium: 640mg
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Calcium: 25% DV
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Vitamin A: 30% DV
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Vitamin C: 40% DV
The Origins and Popularity of the Recipe
Baked pasta casseroles are a staple in many cultures—from Italy’s lasagna to Germany’s noodle-based Auflauf. This variation leans into Central European and Eastern European traditions, combining pantry staples like pasta and sausage with seasonal vegetables and eggs. The addition of sour cream and paprika gives it a unique twist that speaks to both comfort and regional influence.
These types of casseroles are beloved for their versatility and simplicity. Whether served at family dinners, festive occasions, or weeknight meals, they offer nourishment, flexibility, and a satisfying balance of flavors.
Reasons Why You’ll Love This Recipe
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Easy to make with pantry and fridge staples
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One dish meal – protein, carbs, veggies all in one
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Kid-friendly and customizable
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Great for leftovers – even better the next day
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Perfectly balanced with a side salad
Health Benefits
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Eggs provide high-quality protein and essential amino acids
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Vegetables like bell peppers and onions boost fiber and vitamin C
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Cheese offers calcium and protein
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Cucumber and tomatoes in the salad offer hydration and antioxidants
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Mayonnaise in moderation adds flavor and healthy fats (if using avocado or olive-based versions)
This meal balances healthy fats, proteins, and complex carbs. With colorful veggies, it supports digestion, immunity, and energy throughout the day.
Serving Suggestions
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Brunch option with toast and juice
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Lunchbox-ready – just reheat a slice and pack the salad
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Dinner meal with a bowl of clear broth or veggie soup
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Side of yogurt dip for extra freshness
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Sprinkle with chili flakes or herbs for added flavor
Cooking Tips
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Use a deep baking dish to avoid overflow
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Don’t overcook the pasta – it will cook more in the oven
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Add a touch of mustard to the egg mixture for tang
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Grate your own cheese for better melt and flavor
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Use parchment under the dish to avoid oven mess
Variations to Try
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Vegetarian version – skip sausage, add spinach or mushrooms
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Spicy version – add chili flakes or use spicy sausage
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Low-carb – use spiralized zucchini or cauliflower florets instead of pasta
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Different cheeses – feta, Emmental, or smoked gouda for richness
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Add cooked chicken or leftover roast for protein boost
Conclusion
This Baked Pasta and Egg Casserole is a go-to recipe for busy families, students, or anyone who loves comforting, home-style meals. It’s hearty, cheesy, and full of familiar flavors, while the simple salad adds a burst of freshness that balances the richness.
Whether you’re preparing it for a weekend brunch or a weekday dinner, this recipe guarantees full bellies and happy smiles. It’s quick to prepare, endlessly adaptable, and always delicious.
10 Comprehensive FAQ
1. Can I use a different kind of pasta?
Yes, short pastas like fusilli, rotini, penne, or macaroni work best.
2. What if I don’t have sour cream?
You can use Greek yogurt or crème fraîche instead.
3. Can I make this ahead of time?
Absolutely. Assemble everything and bake later, or bake and reheat.
4. Can I freeze leftovers?
Yes. Wrap tightly in foil and freeze for up to 2 months. Reheat in the oven for best results.
5. What sausages work best?
Smoked, cooked, or semi-dry sausages like kielbasa, bratwurst, or turkey sausage work great.
6. Can I use other vegetables?
Of course! Mushrooms, zucchini, or spinach are all delicious additions.
7. Is it good for meal prep?
Yes. Slice and store individual portions in containers for up to 4 days.
8. How can I make it spicier?
Add diced jalapeños, hot sauce, or spicy sausage.
9. Can I add herbs?
Definitely. Dill, chives, or parsley work wonderfully in the egg mixture.
10. What’s the best cheese for topping?
Use a mix of cheeses for depth—mozzarella for stretch, cheddar for sharpness, and Parmesan for a savory crust.